One of the aspects of homesteading that aligns with my cultural background is the idea of waste not, want not. Simply put, we try to use everything we can. We try very hard to keep our food waste down. So, when one of our regular egg customers, gifted us 2 dozen glazed doughnuts, I looked for something that I could incorporate them into. Lo and behold, bread pudding.
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This recipe is simple and delicious!
To make this you will need the ingredients listed below.
1 dozen original glazed doughnuts (preferably ones that have reached the best buy date)
3 eggs
1 cup of milk
1 1/4 cup of heavy whipping cream
salt
cinnamon
nutmeg
light brown sugar
1 Tbsp vanilla flavoring
To start with, cut the doughnuts into about 5-6 pieces. Put them in a 9 X 13 baking dish.
In a separate bowl, combine the milk, heavy whipping cream, eggs, and vanilla flavoring. Whisk until the eggs are combined into the other liquids.
Add your spices. I don't really measure how much I use, so measure with your heart. You do what works for you in that aspect. Whisk until the spices are combined evenly into your custard mixture.
Pour the custard over the doughnuts. It's ok if your custard is liquid, the doughnuts will absorb it. Let it sit on the counter for 10 minutes, while you preheat your oven. Honestly, making this recipe gave me fall vibes. I guess it was the combination of cinnamon, nutmeg, and brown sugar.
Anyway, bake in the oven at 375 degrees for about 45 minutes or until the custard has been absorbed by the doughnut and the doughnuts are slightly crispy. Once finished, take it out of the oven and check to make sure it is done. Again, the top of the bread pudding will feel slightly crispy. If you overcook it, the pudding will be too dry and the doughnuts too hard. You want there to be some moisture, but not completely soupy either.
You can serve it immediately with a couple dollops of vanilla ice cream or you can let it cool and eat later. To be honest, we ate almost all of it within the same night. It was delicious! Enjoy!
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